Creamy slow-cooked beef and mushrooms in a rich sour cream sauce served over egg noodles.

Scale

2 lbs beef stew meat

1 onion, chopped

2 cloves garlic, minced

1 can cream of mushroom soup

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

8 oz sliced mushrooms

½ cup sour cream

Salt and pepper to taste

12 oz egg noodles

Fresh parsley

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1. Add beef, onion, garlic, soup, broth, Worcestershire, mustard, and mushrooms to slow cooker.

2. Cook on Low for 7–8 hours or High 4–5 hours.

3. Stir in sour cream and season to taste.

4. Serve over cooked egg noodles and garnish with parsley.

Use Greek yogurt for a lighter version.

Add cream cheese for extra creaminess.

Great served with mashed potatoes or rice.